Egyptian Stuffed Tomatoes Recipes

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STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

EGYPTIAN STUFFED TOMATOES



Egyptian Stuffed Tomatoes image

Make and share this Egyptian Stuffed Tomatoes recipe from Food.com.

Provided by Caroline Cooks

Categories     Grains

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup cracked wheat
6 large tomatoes
4 small tomatoes
chives
parsley
of fresh mint
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
6 washed lettuce leaves

Steps:

  • Put cracked wheat into a bowl, cover with cold water and let stand for 1 hour.
  • Wash the large tomatoes, cut off top and take out the pulp.
  • Sprinkle with salt and turn upside down to drain.
  • Cut the herbs.
  • Prepare a dressing with the oil,lemon juice, salt, and pepper.
  • Scald the small tomatoes for 1 minutes and then peel, cut them into cubes.
  • Drain the wheat.
  • Toss the cubed tomatoes, wheat, chopped herbs and onions with the dressing.
  • Fill the large tomatoes with the stuffing and arrange them on a bed of lettuce.

Nutrition Facts : Calories 132.3, Fat 7.4, SaturatedFat 1.1, Sodium 21, Carbohydrate 15.7, Fiber 3.4, Sugar 6.6, Protein 3.4

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